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Swirly Baked Apples

Large Rome Beauty apples, peeled in a spiral, are ideal for filling with sugary oats and spices for an easy dessert.

  • Servings: 4
Swirly Baked Apples

Source: Martha Stewart Kids, Fall


  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1/3 cup packed light-brown sugar
  • 1/3 cup old-fashioned rolled oats
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 4 medium Rome Beauty apples, skin peeled in a spiral


  1. Preheat oven to 375 degrees. Stir together butter, brown sugar, oats, cinnamon, ginger, and salt in a small bowl. Set aside.

  2. Scoop out the core of each apple with a melon baller, being careful not to go through the bottom; discard cores. Fill each apple with oat mixture, dividing evenly. Transfer apples to a 9-inch square non-reactive baking dish. Add 1 cup water to the dish to cover bottoms of apples by about 1/2 inch. Cover dish with aluminum foil. Bake until apples are soft but not mushy, 40 to 45 minutes. Serve warm.

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